Penne Pasta Salad with Spring Veggies

PREP TIME: 15 minutes
COOK TIME: 15 minutes

Ingredients
For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons lemon juice (fresh)
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste

12 ounces penne pasta
1 bunch asparagus, trimmed and cut into 1–2 inch pieces
1 cup peas (fresh or frozen, thawed)
2 cups arugula
1/2 small red onion, thinly sliced
1/2 cup shaved Parmesan (optional, but delicious)

Directions
Make the dressing: Add all ingredients to a lidded glass jar. Close and shake vigorously until well combined. Set aside until ready to use.

Cook pasta according to package instructions to al dente. The last 3 minutes of cooking, add asparagus until it's crisp but fork-tender. Drain and rinse with cold water.

Toss together pasta, peas, arugula, onion and parmesan (if using) in a large mixing bowl. Add dressing and toss gently.

Refrigerate for at least an hour before serving.